Monkfish tagine with preserved lemon
TM31 TM5 TM6

Monkfish tagine with preserved lemon

4.8 (5 ratings)

Ingredients

  • 100 g onions, cut into quarters
    or 100 g spring onions, cut into pieces
  • 2 garlic cloves
  • 10 g fresh ginger, thinly sliced
  • 1 red chilli, deseeded
  • 30 g fresh parsley, leaves only
  • 30 g fresh coriander, roughly cut, plus extra to garnish
  • 60 g olive oil
  • 1 lemon, juice only
  • 1 tsp salt, plus one pinch extra
  • 600 g monkfish fillet, skinless, boneless, cut into 4 pieces
  • 30 g fresh mint, leaves only, plus extra to garnish
  • 180 g carrots, cut into pieces (3 x 3 cm)
  • 100 g turnips, cut into pieces (3 x 3 cm)
  • 150 g potatoes, cut into pieces (3 x 3 cm)
  • 1 preserved lemon, cut into quarters (see tip)
  • 1 pinch freshly ground black pepper, adjust to taste
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 550 g water

Nutrition
per 1 portion
Calories
1619 kJ / 387 kcal
Protein
34 g
Carbohydrates
15 g
Fat
21 g

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